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In season we ship fresh Hatch green chile in 5 lb, 10 lb and 25 lb boxes; year-round we ship flame-roasted Hatch green chile, flash-frozen at peak harvest and packed in an insulated cooler with dry ice.
The Chili’s arrived fresh and a good condition. I roasted them and made the most delicious soup! Everyone commented on the fresh flavor. They were so easy to peel after roasting. I combined a recipe for New Mexico green chili soup and a more traditional posole. Delicious!Rena L · Verified
The Chile arrived perfectly fresh and firm. I moved itKatherine W · Verified
Definitely hot just like we like it! Thank you for sending the email explaining the crops this year. It answered my question as to why they were small. They still roasted up nice and even the kids are requesting homemade green chili sauce!CARRIE P · Verified
It arrived super fresh and clean. All had beautiful color and oohhh the wonderful aroma of roasting fresh hatch chili. We roasted outside at the pool bbq and heads were turning and the curiosity was high. I think we had a few coughing off the fumes. Great product and we’re happy to be able to pull a bag from the freezer and eat some good chili. Heat level is a good medium.Freda A · Verified
I was visiting my Son & family in Beaumont, TX a couple years ago and my daughter in law introduced me to this incredible chili pepper!!!! Well I've been hooked since ☺️ I came home and introduced it to my grand daughter in laws. We absolutely love it. I purchased a case of fresh chili's once I receive them, I fire-pit roasted them and they are in my freezer awaiting enhancing one of our family mealy!!! Excellent produce that everyone should try!!! Thanks! Gloria C.Gloria C · Verified
I have lived my entire life on the NC coast, not a fan of mustard OR vinegar, & definitely not spicy food! In my 2 short years in NM, I have become a chile expert (to my beach fan)! This is the only mustard that will ever darken my doorstep again! It’s absolutely DELICIOUS! Running low, only 3 bottles in the pantry! Let me order more now before all y’all jump on there and buy it all after reading my raving review!! I’ll leave a few for the rest of ya!M B · Verified
Finished my first jar, makes a great start for a burrito.Larry D · Verified
Wow! Delicious aurthentic Tamales.........Mark N · Verified
I have been ordering Hatch chily for years. My family has been eating hatch chily forever. I use to order the pods, roast them, clean them then freeze the chily. Was a lot of work. Then I got lazy and started ordering Roasted hatch frozen chily . They come in hot ice and the taste of the chily is the same without all the work. Wondering why I didn't do this years ago. Thank you hatch chily for your great chily and the roasted chopped chily. Also a note, I have tried other chily that says hatch valley chily. Definitely not the same!!Evelyn M · Verified
Once again ths Chili arrives in a secure shipping box with dry ice. We love making Cheese Rellenos and the always desired Hatch Green Chili stew. this year the chilis were beautiful despite the storms.....your family has a way with all you grow.Mark N · Verified
Love the hatches chilies.I'm from Colorado so I grew up getting the chilies roasted. I've used hatches chilies for my green chilie.Valerie Z · Verified
My chile is in the freezer, all flame blistered and packed. Ready for garlic salt and wonderful flavor in numerous dishes. We haven't lived in Las Cruces in close to 40 years but do our best to find some New Mexico green chile every year. Yours is wonderful.Eva W · Verified
I put it on everything eggs and tacos and almost every thing I eat so delicious and great taste I will never buy anything else but your's 😀Toni B · Verified
So good has a nice kick to it in a delicious way we love it ❤️Toni B · Verified
Very hearty Glad they are back in stockBrad P · Verified
Nice and crisp and good amount of cheeseBrad P · Verified
Spectactular! havent had a decent Relleno since I moved from Colorado! Will be keeping my freezer stocked with these!Tom S · Verified
Arrived frozen as ordered. Very delicious. I will order hot next time.Betsy G · Verified
always very good love them in my eggsBrad P · Verified
I put this chili in much of my food, even mashed potatoes. It's delicious.Jene M · Verified
They are delicious, I plan to dehydrate some and can the rest.Brenda R · Verified
The green chiles were very good. The selection was great. They were a little smaller than I expected but they a great quality. The customer service was excellent. I misunderstood an email and I was helped immediately.Graciela S · Verified
Hatch Chili's came highly recommended by my girlfriend from Alburquerque. She was right they are amazing.timothy s · Verified
The process was very nice and the product was great!Charles H · Verified
The green chili came well packed and fresh and in good shape. We got medium heat and feel it is acurate, with an occasional hotie. Would order again.Susan I · Verified
Fresh Hatch Chile is THE BEST green chile anywhere. Incredible flavor and aroma.William E · Verified
I LOVE these chilies! This season was definately a "trying season" with the delays and field issues,but in the end they are worth the wait. The day I got the chilies I roasted most of them and created some fabulous chile verde. Time to enjoy, see you next season.Jeff P · Verified
The chile arrived in excellent condition - fresh, vibrant, and ready to roast. It is very tasty and much appreciated.Carol W · Verified
First time & It's a WINNER! Been looking for an onion dressing & This one is perfect! Used on different lettuce salads! Recommend to anyone liking a sweet onion taste!Sandi T · Verified
First time with this BBQ Sauce! PERFECT!! Just enuff sweetness & spice for me! Used on chicken,pork & even hot dogs instead of ketchup!! Definite Repeat!Sandi T · Verified
This product is not just good, It is AWESOME! You can taste the pride, love and care put into this product. It is my favorite and I sincerely appreciate your family and dedication to what you do.Timothy H · Verified
This Hatch Green Chile Sauce is AMAZING! I will be ordering more of this!Elizabeth C · Verified
Oh my gosh... these Chicken and Cheese Chimichangas are so good! I cooked them in the air fryer. The breading is almost like phyllo dough, but a little thicker. They turned out crispy on the outside and super yummy on the insideDiana L · Verified
Excellent quality and taste, especially with the green chile sauce. I will be ordering again!Elizabeth C · Verified
I have not try it yet. Been in out of the hospital. I have stage five kidney failure. Hope to try soon. Tried the green chili sauce and it looks good.Susan G · Verified
Very delicious! Don't eat them to close to the stem or you will get a mouthful of seeds. But super delicious and cheesyDiana L · Verified
Hatch chile isn't a single variety — it's a geographic designation. The Hatch Valley is a 40-mile stretch of mineral-rich Rio Grande bottomland in Sierra and Doña Ana counties, southern New Mexico, where high-alkaline desert soil, elevation, intense summer sun, and wide day-to-night temperature swings produce a flavor profile distinctly different from peppers grown anywhere else. The variety determines the heat level — Big Jim, Sandia, Lumbre, and others, all developed at NMSU. The valley determines the flavor.
Our family has farmed this valley since 1917, when great-great-grandfather Joseph Franzoy planted the valley's first commercial chile crop. After harvest, pods go to our packing shed in Garfield, NM for cleaning and grading; frozen products are processed at Amigo's Mexican Foods in New Mexico, a family-run facility in operation since 1978. Every product is Certified Hatch — nothing imported, nothing relabeled, nothing blended with off-valley peppers.
Heat levels range from Mild (1904, Joe Parker, NuMex 6-4) through Medium (Big Jim, ~6,500 SHU) and Hot (Sandia Select, ~9,500 SHU) to X-Hot (Lumbre, 12,000+ SHU). The three varieties below — Sandia, Big Jim, and the fresh harvest — are the backbone of what we ship nationwide.
Sandia is the variety Hatch Valley growers have planted since 1956, when NMSU breeder Dr. Roy Harper crossed New Mexico No. 9 with an Anaheim-type cultivar to create a pepper built for drying into the dark-red ristras and powders that define red chile cooking. The name was simplified from "Sandia A" to just Sandia in 1967 — a nod to the Sandia Mountains east of Albuquerque, whose peaks glow watermelon-pink at sunset (the Spanish word sandía means "watermelon").
At approximately 6,500 Scoville Heat Units per NMSU CR706, Sandia delivers the kind of direct, confident heat that locals expect when they answer "Red or Green?" and mean it. Our family has grown Sandia on Franzoy land in the Hatch Valley for generations — connected by both soil and blood to the Biad family, whose seed program helped NMSU's Chile Pepper Institute develop NuMex Sandia Select, a thicker-walled successor with 40% higher yields and the same reliable heat.
The Sandia Select restoration took eight years (2001–2014) at the Leyendecker Plant Science Research Center under Dr. Paul Bosland — "the Chileman" — and researcher Danise Coon, who planted 450 plants of commercially drifted Sandia seed and selected for thicker fruit walls, longer pods, and consistent heat. The result, released in 2014 and published in HortScience, came in at 9,500 SHU — hotter than the original — and roasted and peeled as cleanly as any green chile variety on the market.
For the full Sandia deep dive — eight thousand words on Dr. Harper, the Franzoy and Biad families, the Formulo sisters, and why Sandia Select rebuilt New Mexico's hot chile — visit our dedicated Sandia collection.
Big Jim was developed in 1975 at New Mexico State University by Dr. Roy Nakayama and Hatch Valley grower Jim Lytle — a son-in-law of Joseph Franzoy, the valley's first commercial chile farmer. Big Jim once held the Guinness World Record for the largest chile pepper on Earth, with pods stretching past thirteen inches.
Its thick, meaty walls and approachable Medium-tier heat (approximately 6,500 SHU per NMSU CR706; our pods often run a touch milder than the cultivar mean) made it the definitive relleno chile and a staple in kitchens across New Mexico. Where the original Sandia's thin walls were built for drying, Big Jim was built to stuff — pods large enough to hold cheese, smooth enough to peel clean, and warm enough to taste like New Mexico without overwhelming the palate.
Every Big Jim product in this collection is Certified Hatch — grown in the same Hatch Valley soil where Lytle and Nakayama first tested the variety nearly fifty years ago — and flame-roasted, frozen, or jarred within days of harvest.
Fresh Hatch chile is what every other version of Hatch chile aspires to be. Picked at peak ripeness, packed within hours of harvest, and shipped directly from our family farm in Hatch, New Mexico — fresh chile is only available during the brief late-July to early-October harvest window. If you're roasting yourself, fresh is the only way; if you'd rather we roast it, flame-roasted frozen carries that same flavor year-round.
Most fresh-chile customers buy in bulk during harvest, roast at home or have us roast for them, then freeze in 1-lb portions. Roasted chile keeps full flavor 12+ months in a 0°F freezer — which is how generations of New Mexicans have stockpiled a year's supply on a single September weekend.
Hatch green chile (also spelled green chili) is a seasonal crop, but the flavor doesn’t have to be. We harvest once a year in the Hatch Valley and put the crop up in every form New Mexican kitchens actually use — so whether you cook with it weekly or stock a freezer each fall, there’s a format that fits.
The classic. Fresh Hatch green chile ships by the 5, 10, or 25-pound box during harvest, picked in the morning and on your porch within about a day. Roast it yourself — our roasting guide walks you through oven, grill, and broiler methods — and freeze what you don’t eat.
Our best seller. Roasted Hatch green chile is fire-roasted within hours of picking, partially peeled, vacuum-sealed, and flash-frozen at peak flavor. It’s the skip-the-mess version of Hatch season, available every month of the year, and it qualifies for our frozen bundle discounts when you mix and match.
No freezer space? Jarred roasted green chile keeps in the pantry, Hatch green chile powder turns any pot into a New Mexican one by the teaspoon, and freeze-dried chopped green chile rehydrates in minutes for camping, RVs, and emergency stashes. For ready-made heat, browse our Hatch chile sauces and salsas.
Every box we ship is a single variety with a known heat range — not a mystery mix. If you know how you like your chile, pick by name; if you’re new, start medium and adjust next order. Our full heat level guide has side-by-side comparisons.
| Heat | Varieties | Scoville range | Best for |
|---|---|---|---|
| Mild | 1904, Joe Parker, Machete | 1,000–2,500 SHU | Flavor-first cooking, kids, big batches |
| Medium | Big Jim, Charger | 2,500–6,500 SHU | The crowd-pleaser — our most popular tier |
| Hot | Sandia Select | 5,000–9,000 SHU | Chile that pushes back |
| Extra Hot | Lumbre | 11,000+ SHU | Serious heat seekers |
If you’ve searched for Hatch green chile—or green chili—near you and come up empty, you’re not alone — true Hatch chile is grown in one river valley in southern New Mexico, and most of the country never sees it fresh. That’s the reason this store exists. We’re a fifth-generation farming family (the Franzoys, in the valley since 1917), and we sell what we grow, direct from the farm, shipped to all 50 states.
“Hatch” on a grocery-store label doesn’t always mean what it should. Hatch-style and “Hatch type” peppers are often grown far from the valley — different soil, different water, different chile. Ours is the real thing: grown in Hatch, roasted in Hatch, and traceable to the field it came from. Read what makes Hatch chile different if you want the full story.
Fresh chile can’t sit in a warehouse, so it doesn’t. During harvest, fresh boxes ship express the same day they’re picked. Frozen orders travel in insulated coolers that hold temperature door-to-door, and everything in a frozen order ships together in one box. If anything arrives less than right, tell us within 4 hours of delivery and we’ll make it right — that’s the guarantee behind more than 31,000 five-star-average customer reviews.
Fresh: July through October — see the Hatch chile season page for this year’s dates and pre-order windows. Everything else — frozen roasted, jarred, powder, salsas — ships year-round. If you’re stocking up, frozen bundle pricing rewards bigger boxes.
| Question | Answer |
|---|---|
| Where it’s grown | Hatch Valley, New Mexico — and only there |
| Fresh season | July–October (pre-orders open earlier) |
| Year-round forms | Flame-roasted frozen, jarred, powder, freeze-dried, salsas |
| Heat range | 1,000 SHU (1904) to 11,000+ SHU (Lumbre) |
| Shipping | All 50 states; fresh ships harvest-day express |
| Guarantee | Report any arrival issue within 4 hours of delivery — we’ll make it right |
What are Hatch chiles? · Hatch vs. Anaheim pepper · How to roast · 50+ Hatch chile recipes · Shop Hatch red chile
